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3.11.2013

Brain Food: Butternut Squash Curry - Wahls Paleo Recipe

I adore a spicy curry any time the temperature is less than fifty degrees. Butternut curry is one of my favorites to make at home. Your whole place will smell like an Indian restaurant.

A warm bowl of this curry is loaded with healthy ingredients including some leafy greens and grass fed pork making it a Wahls Paleo and Whole30 powerhouse meal. Not to mention it has a rich, sweet and savory flavor perfect for these windy March days.

I pulled many of the ingredients from the produce we put up last summer; including the dehydrated tomatoes and frozen bell peppers. I was able to take advantage of my local farmers to get the rest.

For those of you eating rice, basmati is an excellent paired with this meal.

Not everyone will have dehydrated cherry tomatoes or mustard green available so I've included some alternatives in the recipe below. As you can see there are lots of bright colors.

There are quite a few ingredients, but every single one counts. Since I'm following the Wahls Diet, which is a nutrient dense paleo diet, I used turnips instead of potatoes because they count towards your three cups of sulfur rich vegetables a day as do the garlic and onion. The butternut counts towards your one cup of yellow/orange. The tomatoes count towards your one cup of red.

I was recently excited to find Hawkin's Family Farm is now selling lard! Lard is one of the Wahls approved cooking fats. It is excellent because it can withstand high temperatures. Here's a link to her discussing fats if you are interested: Dr. Wahls on Oils and Fats.

To up the nutrient dense anti, the base of this curry is bone broth. Then I included a tablespoon of nutritional yeast, a tablespoon of dulse seaweed and a teaspoon of sea salt I do believe this is the only recipe I have come across to use all four of the mineral sources recommended by Dr. Wahls! Are you feeling healthy yet?

By my count the only thing this curry is missing to contribute to all the daily Wahls Diet goals is something from the black/purple category. So have some blueberries for dessert.

In an 8 quart or larger pot sautee the onions and mushrooms in the fat. When the onions become glassy add the garlic, ginger and curry paste and cook for another minute or so until fragrant.

Pour in the chicken stock and coconut milk. Add the turnips, butternut squash, tomatoes and sea salt If needed add a little water to make sure all the vegetables are covered. Bring to a simmer, cover and let cook for 45 minutes. Stir every so often to make sure nothing is sticking to the bottom. The butternut squash will start to fall apart.

Meanwhile if you would like rice with your curry start making the basmati. In a sauce pan add the rice, water and salt. Cover and bring to a simmer. Allow to cook for 20 minutes and then remove from heat. Cover and set a side to serve with curry.

Mix in the bell pepper, fish sauce, and pork to curry and cook for an additional 15 minutes.

Stir in the greens, seaweed and nutritional yeast. Cook for 5 minutes or until the greens have wilted. Adjust the salt; taste a bit and if needed add more.